Instant Pot Chicken Soup
A comforting and hearty chicken soup made in the Instant Pot, perfect for busy weeknights.
Equipment
- Instant Pot
- Mixing Bowl
Ingredients
Ingredients
- 2 tablespoons Olive oil
- 1 large Onion, diced
- 2 medium Carrots, diced
- 2 cloves Garlic, minced
- 2 pieces Chicken breasts
- 5 whole Peppercorns
- 1 teaspoon Dried thyme
- 3 leaves Bay leaves
- 8 cups Chicken stock
- 0.5 teaspoon Ground ginger (optional)
- 1 cup Egg noodles (150 grams)
- Salt and pepper to taste
Instructions
- Step 1: Select the “Sauté” function on your Instant Pot. Add the olive oil and heat it up. Sauté the diced onion until translucent, about 3-5 minutes. Add the diced carrots and minced garlic, stirring for another minute.
- Step 2: Add the chicken breasts to the pot with the vegetables.
- Step 3: Sprinkle in the peppercorns, dried thyme, bay leaves, and ground ginger if using.
- Step 4: Pour in the chicken stock and scrape the bottom of the pot to deglaze.
- Step 5: Secure the lid, set the valve to “Sealing,” and select the “Manual” or “Pressure Cook” setting for 15 minutes. Allow for a natural release of pressure for 10 minutes before quick releasing any remaining pressure.
- Step 6: Remove the chicken breasts, shred them, and return them to the soup.
- Step 7: Add the egg noodles, select the “Sauté” function, and simmer for 5-7 minutes until cooked.
- Step 8: Taste and season with salt and pepper as needed.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.